This cake is the epitome of childhood. It is simply delicious, quick and will take you back in time to your mom’s kitchen. Recipe below.
Based on the recipe by Margaret Fulton
Pineapple Upside Down Cake
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This cake is the epitome of childhood. It is simply delicious, quick and will take you back in time to your mom’s kitchen. Recipe below, swipe left to see the moistest crumb.
Based on the recipe by Margaret Fulton
INGREDIENTS
Caramel:
- 75grs unsalted (or salted) butter, softened
- ⅓ cup dark brown sugar, firmly packed (75grs)
Topping:
- 4 round slices of canned pineapple, cut in half to get 8 rounds
Cake:
- 1 ½ cups self raising flour (225grs)
- ½ tsp salt
- 60 grs unsalted butter, softened
- ¾ cup caster sugar (165grs)
- 1 large egg, beaten
- ½ cup milk with 2tsp pineapple juice from the tin mixed with 1 tsp vanilla extract
METHOD
- 1)
Preheat the oven to 180C
- 2)
Butter generously a 20cm tin and line the bottom with baking paper
- 3)
Make the caramel by creaming the butter and sugar together until light and fluffy.
- 4)
Spread over the bottom of the tin, and layer the thinly cut pineapple rounds on top of the butter mix.
- 5)
To make the cake batter, start by sifting the flour and salt 3 times.
- 6)
Cream the butter and sugar together until light and fluffy.
- 7)
Add the egg, beat together until properly mixed.
- 8)
Now gently fold in the flour, alternating with the milk.
- 9)
Use a rubber spatula or a large spoon to carefully transfer the batter to the cake tin, on top of the pineapple slices.
- 10)
Bake for 45-50min or until golden and an inserted skewer comes out clean.
- 11)
Invert onto a serving plate as soon as out of the oven. Leave for a couple of minutes only before removing the tin.
Notes
Serve with custard or vanilla ice cream.